More Great Recipes: Dessert

Chocolate Chip Pound Cake

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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This cake is delicious. When you take it out of the oven, don't panic on how heavy it is. The first few times I made it, I thought I made an error cause it weighs a ton, it's the way it should be.

Ingredients You'll Need

3 cups flour
2 tsp. baking powder
1/2 tsp. salt and a pinch for the egg whites
12 ounce bag semisweet chocolate chips
1 cup coarsely chopped walnuts or pecans, about 4 ounces
16 Tb. (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, separated
1 tsp. vanilla extract
1 cup whole milk
Confectioners sugar for finishing

One 10 cup (10 inch) Bundt or tube pan, buttered and floured


Set rack in middle of oven – pre heat 350 degrees

Stir in flour, baking powder, and salt in large bowl. Combine chocolate chips and nuts in another bowl and toss them with a tablespoon of the flour mixture.

In a large mixing bowl beat the butter and sugar at medium speed until the mixture is light in color and fluffy. About 5 minutes. Add the egg yolks, one at a time; beating smooth between each addition. Beat in the vanilla.

On lowest speed, beat in a third of the flour mixture. Scrape bowl and beaters, then beat in ½ the milk, scrape bowl and beaters after each addition. Continue to alternate adding another third of the flour, the remaining milk, and the remaining flour, scraping well after each addition.

In a clean dry mixing bowl, beat the egg whites with a pinch of salt. Continue beating until egg whites hold a soft peak. Stir about 1/3 of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula. Stir in the chocolate chips and nuts. Pour the batter into the prepared pan and smooth the top with a spatula.

Bake the cake for 65 – 75 minutes, or until it is well risen and a cake tester inserted midway between the side of the pan and the center tube emerges clean.

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